Total Units: 24.5

**The courses and unit values on this page are representative of the typical values and courses required by this program. They are taken from the most current catalog, and therefore may not be accurate for the degree or certificate requirements for some students, depending on your year of catalog rights. Please refer to your appropriate catalog or see a counselor for accurate degree requirements.

Program Learning Outcomes

Upon successful completion, the student will:

perform dining room service function using a variety of types of service and demonstrate an understanding of quality customer service.

practice proper basic principles of food safety (sanitation) and their application to food service operations and procedures.

practice the principles and methods of food preparation emphasizing use of standardized recipes, industry production standards, and devleopment of work skills.

maximize nutrient retention in food preparation and storage and application of nutritional principles and to apply fundamentals to the preparation of a variety of products.

have an understanding of a supervisor’s role and responsibilities in managing a food service operation.